Factoids that can save your life, free travel posters for outer space, what barbecue really is (and isn’t,) how air traffic controllers keep planes in the air, and more all wait within in this week’s Lifehacker Brain Buffet.

Welcome to Lifehacker’s Monday Brain Buffet, a series where we round up interesting, informative, and thought-provoking podcasts, interviews, articles, and other media that will teach you something new, inspire you, and hopefully start your week off on the right foot.

Little Facts that Might Save Your Life One Day

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Never underestimate the power of trivia—or just tidbits of knowledge that can make a world of difference at the right time. In this thread at Quora, one user asked a simple question: “What are some small facts that might save your life one day?” The responses were incredible, and range from simple tips, like don’t talk and walk at the same time:

The human brain cannot multitask. Walking and talking on a cell phone are two thinking tasks that involve many areas of the brain. Instead of processing both simultaneously, the brain rapidly switches between two cognitive activities.

Take the classic example of the act of walking and chewing gum. We can safely walk while chewing gum in a city crowded with motor vehicles and other hazards. That is because one of those tasks – chewing gum – is not a cognitively demanding task.

Whereas, having a conversation and walking in a street are both thinking tasks. Research shows pedestrians don’t effectively monitor their environment for safety while talking on cell phones. The challenge is managing two tasks demanding our cognitive attention.

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To the more elegant, especially to me as a recovering physicist:

Here are some small facts related to cold weather survival, following from the laws of thermodynamics:

Some basic thermodynamics:1.1) Heat transfers faster through liquids than through gases (ie air).1.2) Heat transfers faster through liquids or gases if they are in motion

Some practical survival advice following from this:(a) if you are in a cold environment at risk of hypothermia, it is critical that you stay dry. Wetness will accelerate your heat loss.

(b) if you are out in the cold elements at risk of hypothermia, you should get out of the wind. It even makes sense to mostly bury yourself in the snow because your body can warm the immediate air trapped in the snow around your body. That still air will transfer heat from your body more slowly than the air blowing around you in the wind.

(c) if you are in a cold climate at risk of hypothermia, try to stuff extra dry, bulky matter into your clothing to bulk it up and increase the volume of still air around your body. It will transfer heat more slowly than the air moving around outside your layer of clothing.

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All in all, the whole thread is worth skimming through, so don’t hesitate. You’ll find a ton of useful information—some of it you probably knew, some of it you may not have considered before—that may come in handy in the future. [via Quora]

The Battle Over “Barbecue,” and What Barbecue Really Is

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Barbecue, as a dish and a cultural institution, are uniquely American—that much is clear. But what is barbecue, really? Over at Kottke, and additionally at Eater, the quest to explain how something so simple can have so many qualifiers and rules begins in earnest, especially in a culture where we play so fast and loose with food terminology in the first place. Chris Fuhrmeister at Eater lays down the law:

When it comes to American barbecue — I certainly won’t attempt to set ground rules for other barbecue cultures across the globe — there are absolute rights and wrongs. Sure, there’s some room for interpretation, but good-intentioned “barbecue” lovers across this country are blaspheming day in and day out. Before declaring what barbecue isn’t, it’s best to define what it is: pork that’s slow-cooked with smoke.

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Of course, Tim Carmody explains that while this is great and all, it’s amusingly simplified, considering:

This is controversial, because “barbecue” is also used to mean:

n. other slow-cooked smoked meats, e.g., beef

v. the act of cooking or eating such meats,

v. grilling anything outdoors,

n. an outdoor grill

a. a type or flavor of sauce, potato chips, and other foods

and so forth.

It’s also odd because, as Fuhrmeister notes, it’s an American controversy, and Americans tend to play faster and looser with food words than people elsewhere. Cognac has to be from Cognac, champagne from Champagne, and so on. Americans have lots of different regional words and practices when it comes to food (soda vs pop, sub vs hoagie, etc.), and we’re definitely competitive when it comes to where and how food is made best, but we’re generally pretty pluralist about definitions. Which is probably why “barbecue” has metastasized to mean so many different but related things.

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Our take? It’s all delicious, but as Carmody closes his post with, one thing is absolutely true—the barbecue debate is a debate that has everything. It’s a regional rivalry, it has tons of regional distinctions about style, sauce, and cooking techniques, and it’s even packed with arguments about its core premise, being pork—some people will cut you for excluding their delicious beef, while backyard cooks will say they’re “barbecuing some chicken,” despite what the experts say. It’s amazing, but it’s all tasty. [via Kottke and Eater]

How We Monitor All of the Planes In the Sky In Real-Time

Air traffic controllers have an extremely difficult job. They work long hours, make stressful decisions, and in many cases use outdated technology to get the job done. But how do they do it? This video from DNews explains how air traffic control systems operate, the technology going on behind the scenes that allow the people in those control towers to know the position of every aircraft in the area in every dimension, and how to make sure they all get where they need to go without running into each other. [via DNews]

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The Best Instant Pho

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If you’ve never had pho, that amazing Vietnamese noodle soup that’s absolutely transformative, you’re missing out on something amazing. Go remedy that immediately. If you want to bring that flavor to the office with you, or have it in the middle of the night when your favorite pho joint is closed, well, then you’ll probably need the instant stuff.

I know, I know, madness. Still, the folks at Lucky Peach went to great lengths to test out ten different instant pho bowls, and the resulting report is amazing to behold. Not only will you learn which instant pho is the best (spoiler, Oh! Ricey Pho Ga is their best) but you’ll get a tour de force of different instant pho along with stellar commentary along the way. [via Lucky Peach]

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How Movie Sound Effects Are Made

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Every movie you’ve ever watched has had a team of people working tirelessly behind the cameras and post-production to make the sounds and effects you hear believable, interesting, and perfect for the scenes you’re watching. And I’m not just talking about the music or huge, bombastic explosions.

Everything from the splashes of cars driving through the rain to the sound of plates and glasses clattering in the background of restaurant of coffee shop themes all demand reproducing the real things—and this short video is the story of the people who make them. From BoingBoing:

Director Daniel Jewel invites us into the magical and world of foley artist Pete Burgis and Sue Harding who create sound effects using techniques that look odd when you see them but sound spot on when paired with the right visual.

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I have a soft spot for stuff like this, even going back to the old-timey radio drama days, where people used hollowed out coconuts and whatnot to make the sound of horses galloping. It’s always amazing to see how those sounds get made. [via BoingBoing]

NASA Travel Posters for a Space Age We Never Got (Yet)

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NASA’s Jet Propulsion Laboratory put together a ton of beautifully stylized posters that simulate the old-school travel poster style of the early 20th century, and they’re all absolutely free to download. Get em blown up, printed, framed, and put them on your walls.

They run the gamut from a futuristic travel poster for this little oasis planet called “Earth” to a more exciting trip to Kepler-16b, which has two stars in the sky. Head over to JPL and give em a look, you’ll definitely find one you like. [via NASA]

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That’s all for this week! If you have thought-provoking stories, interesting podcasts, eye-opening videos, or anything else you think would be perfect for Brain Buffet, share it with us! Email it to me, leave it as a comment below, or send it over any way you know how.